Course:FNH200/Assignments/2023/Chapman's Vanilla ice cream - Regular vs Sugar-Free and Lactose-Free

Chapman's is a Canadian food manufacturer that primarily focuses on producing ice cream and frozen yogurt products. In this page, we will describe one of it's ice cream products and compare it to its Sugar-Free and Lactose-Free variant

Introduction

Vanilla ice cream is the 2nd favorite flavor of ice cream for Canadians. Therefore, providing inclusivity for people who may be diabetic or looking for a sugar-free snack (sugar-free consumer) and people who are lactose intolerant (lactose-free consumers) is the best way to satisfy the needs of potential customers. In this page, we will discuss the ingredients used to create the product and it's variant and study in detail how the substitutes maintain the sweet sensation and the milky texture of ice cream.

Post pictures (Mandatory)

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures

Images from Wikimedia Commons can be embedded easily.

Ingredient lists (4 points)

1. Type out the lists of ingredients
2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
4. Compare and contrast the lists of the two products and explain differences

Labels (1 points)

1. Provide detailed description of the information found on the labels
2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

Personal Choice (5 points)

Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

References

Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

Note: Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in Wikipedia: Writing better articles.

This Food Science resource was created by Course:FNH200.